Ingredients:
6 boneless skinless chicken breast halves
1/4 cup honey mustard
2 tablespoons mayonnaise
1 tablespoon olive oil
1 tablespoon red wine vinegar
1 teaspoon dried parsley
1 teaspoon dried oregano
1 teaspoon dried basil
2 cups shredded mozzarella cheese
1 1/2 cups fresh spinach, chopped
1 medium red bell peppers, finely chopped
3 garlic cloves, minced
3/4 teaspoon fresh ground black pepper
1 teaspoon dried rosemary
3/4 cup grated parmesan cheese
Directions:
Cut a pocket horizontally into each breast half. Place chicken in a large glass baking dish.
In a small bowl, combine mustard, mayonnaise, oil, vinegar, parsley, oregano, and basil; mix well.
Pour mustard mixture over chicken; cover and refrigerate for 30 min (up to 3 hrs.).
Heat oven to 375 F.
Line a large baking pan with foil and sray with nonstick cooking spray.
In a medium bowl, combine mozzarella cheese, spinach, bell pepper and garlic; mix well.
Stuff 1/6 of mixture into each chicken breast pocket.
Sprinkle with salt, pepper, and rosemary.
Bake for 20 minute.
Sprinkle chicken with Parmesan cheese and bake and additional 5-10 min or until juices run clear.
Servings: 6
Time preparation: 15 min.
Time total: 75 min.